Lemon rice with capsicum/peas/carrot

Ingredients

Rice	2 cups
Lemon	1 big or 2 small
Frozen peas	A handful
Capsicum (Red & Green)	1 each
Carrot (grated)	1 big
Green chillies	2-3
Cashews	10-12
Mustard seeds	½ tsp
Channa dhal	1 tsp
Urid dhal	1 tsp
Turmeric	½ tsp
Hing/Asafoetida	¼ tsp
Curry leaves	1 sprig
Coriander leaves chopped	3 tbsp
Fresh  coconut grated	½ cup
Oil	2 tbspn
Salt	According to taste

Method

1. Cook rice and separate it in a bowl, allowing it to cool.
2. Wash and cut capsicum into long, thin slices.
3. Heat 1 tbspn of oil and add capsicum and fry for 3-4 minutes. When it is nearly cooked, add the grated carrot and frozen peas and fry until the peas are cooked. If using fresh peas, make sure you boil the peas first before adding.
4. Cut the lemons and squeeze the juice. Keep it aside.
5. Heat oil in a pan and add mustard seeds, turmeric, channa dhal, urid dhal and cashews. When it is brown, add green chillies, curry leaves, hing, salt and the vegetables and mix well.
6. Once the rice is separated and cooled, add fresh coconut, lemon juice and the cashew mixture. Mix it thoroughly and sprinkle chopped coriander leaves on top.
7. Serve with pappadams or chips.